Sous Chef
Core
Assisting the Executive Chef in overseeing daily kitchen operations, ensuring consistent high-quality food preparation, production, and presentation for hotel guests.
Role type
Senior IC Sous Chef
Builds
High-quality food for hotel restaurants, buffets, banquets, and special events
Domain
Hospitality / Culinary Arts
Required skills
Culinary techniques, kitchen operations management, team leadership and training, food safety and hygiene compliance, inventory and cost control, menu development
Preferred skills
HACCP or Food Safety Certification, experience in hotel or restaurant supervisory roles, menu planning and recipe standardization
Technologies
Kitchen equipment and tools
Responsibilities
Prepare and present food according to hotel standards, supervise and develop kitchen team members, maintain food safety and hygiene standards, control food costs and manage inventory, contribute to menu development and innovation
Seniority
Senior, hands-on IC